This recipe came about because I wanted to cook a Spanish noodle dish for someone who didn’t like seafood. I used pork stock because that was what I had available, but I’m sure that chicken would work equally well. The cured meats add a lot of salt, so be careful with the seasoning. Two ingredients which I wouldn’t substitute are the morcilla- the flavour is quite different from familiar black pudding- and Noras peppers which add a wonderful peppery heat but without any burn.

Enjoy!

Serves three to four people, quite simple to make.

Half a pack of Gallo no 0 fideo noodles
400g assorted Spanish meats such as chorizo, morcilla and Serrano ham
2 large tomatoes, grated
1 large onion, sliced
1 red pepper, chopped
1 bulb fennel, sliced
3 cups meat stock
4 cloves of garlic
Large pinch of saffron, dissolved in warm water
1 teaspoon Pimenton de la Vera
Two or three Noras peppers
Olive oil for frying
Lemon wedges, salt and black pepper to serve

First heat some olive oil in a paella pan and roast the fideo for around four to five minutes until they are golden brown all over. Remove to a bowl and set aside until they are needed. In the same pan fry the chorizo, morcilla and Serrano ham gently until they have rendered all their oils and then remove them to the same bowl as the fideo. Add the onions, peppers and fennel to the rendered oil and fry until softened but not browned. Add the garlic and cook for a few minutes longer before returning the fideo and meat to the pan. Add the stock, saffron, Pimenton de la Vera, grated tomato and two or three whole Noras peppers, stirring well to mix. Simmer gently until the fideo is cooked, topping up the stock if required and taking care not to overcook the noodles which will be ready in just a few minutes. Place a cartouche or lid over the pan and allow it to sit for a few minutes longer until the last of the liquid has been absorbed. Taste, adjust the seasoning and serve with lemon wedges.